English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The objective was check is in line the relationship between time and temperature of the meals ready for consumption in a restaurant of food service. As the time when the foods were placed in the distribution and their temperatures at the end of the food found in the distribution was checked again the time and temperature for five days of the week. The rice and beans had temperatures suitable as recommended ISSN 2177-3335 Disc. Scientia. Serie: Ciencias da Saude, Santa Maria, v. 9, n. 1, p. 109-114, 2008 110 by the National Sanitary Surveillance Agency (ANVISA). The temperature of the meat started properly but the end of the distribution presented below the temperature recommended by ANVISA, as the temperature of cooked salad that had no line in their temperatures. We conclude that it is highly important to fitness at the temperature distribution so that there is contamination or proliferation of microorganisms.

TEMPO E TEMPERATURA NA DISTRIBUIÇÃO DE PREPARAÇÕES EM UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO 1 TIME AND TEMPERATURE IN THE DISTRIBUTION OF MEALS IN AT A FEEDING AND NUTRITION UNIT